PENGARUH VARIASI TEPUNG SAYURAN PADA KERIPIK TORTILA (The Effect of Addition Variation Vegetables Flour on Characteristics Tortilla Chips)

Dewi Amrih, Teknologi Hasil Pertanian, Universitas PGRI Yogyakarta (2021) PENGARUH VARIASI TEPUNG SAYURAN PADA KERIPIK TORTILA (The Effect of Addition Variation Vegetables Flour on Characteristics Tortilla Chips). JURNAL AGERCOLERE VOL. 3(1) 2021: 14-20 FAKULTAS PERTANIAN - UNIVERSITAS ICHSAN GORONTALO.

Preview

Text Artikel1-dewi.pdf Download (285kB) | Preview

Abstract

Tortilla chips are a type of snack made from corn which is high in calories and is popular among many people. However, these tortilla chips are lacking in the aspect of food fiber so that the addition of other ingredients is expected to improve the quality of the tortilla products. Ingredients tortillas are using corn any variety of vegetables. Variations of vegetable used are red spinach and beetroot which are expected to improve the quality of the tortilla chips produced. This study used a completely randomized design (CRD) method. The result showed that the corn flour tortilla product with variations of vegetables red spinach and beetroot flour had Aw values of 0,35-0,40, water content 1,89-6,89%, ash content 4,15-12,44%, protein content 9,67-39,32%, fat content 4,25-9,00%, carbohydrate content 38,91-79,29 and food fiber content 5,01-19,14%.

Actions (login required)

View Item